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No-Mayonnaise Potato Salad
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Say goodbye to traditional potato salads and hello to a vibrant blend that speaks for itself. This no-mayo version is light, zesty, and refreshingly different.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
15 reviews
ingredients
2 pounds red potatoes, unpeeled
1 small red onion, thinly sliced
1/2 cup sliced black olives
2 green onions, sliced (white and green parts)
1/3 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1 clove garlic, minced
directions
Cook the potatoes in a large pot of boiling water until fork-tender. Drain well and let the potatoes cool slightly.
Cut the potatoes into chunks and place in a bowl. Add the onion, olives, and green onions. Gently mix.
In a small bowl, whisk together the olive oil, vinegar, mustard, salt, pepper, and garlic. Gently stir the dressing into the potato mixture, completely coating the potatoes in the dressing.
Serve the potato salad immediately.
recipe tips
To easily peel the garlic, crush it with the side of a knife to loosen the skin.
Use a large pot to allow the potatoes enough space to cook evenly.
Cool the potatoes slightly before mixing with the dressing to prevent it from separating.
If making the salad in advance, adjust the seasoning before serving, as flavors can intensify and change.
If you like a tangier dressing, increase the amount of Dijon mustard or vinegar.
Garnish with fresh herbs or additional sliced olives before serving.
For added texture, try incorporating roasted nuts or sunflower seeds.
common recipe questions
What type of potatoes are best for this potato salad?
Red-skinned potatoes are excellent for potato salad because they hold their shape well after cooking, have a creamy texture, and provide a nice color contrast.
Can I use other types of potatoes?
You can use other waxy potatoes like Yukon Gold or fingerling potatoes. Avoid starchy potatoes like Russets, as they tend to crumble and turn mushy.
What if I want a creamier texture without mayonnaise?
You can add ingredients like plain Greek yogurt or sour cream alongside the dressing to achieve a creamier texture without using mayonnaise.
Are there any substitutes for red wine vinegar?
White wine vinegar or apple cider vinegar can be used as substitutes; however, the flavor will be slightly different.
Can I make this salad ahead of time?
You can prepare the potato salad a few hours in advance. Just be sure to store it in the refrigerator covered with plastic wrap to keep it fresh. Let it come to room temperature before serving.
How should I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
Can I freeze potato salad?
Freezing is not recommended as the texture of the potatoes and vegetables can change when thawed.
What other ingredients could I add?
Feel free to add diced celery, bell peppers, diced pickles, or even hard-boiled eggs.
How do I know when the potatoes are cooked?
Potatoes are done when they are fork-tender and easily pierced with a knife, but not falling apart.
tools needed
Large Pot: For boiling the potatoes until fork-tender. It should be large enough to accommodate the potatoes fully submerged in water.
Measuring Cups and Spoons: For measuring ingredients such as olive oil, red wine vinegar, Dijon mustard, salt, and pepper.
Large Mixing Bowl: To combine the boiled potatoes, onion, olives, and green onions and then mixed with the dressing.
Small Bowl: For whisking together the dressing ingredients (olive oil, vinegar, mustard, salt, pepper, and garlic) before adding them to the potato mixture.
Whisk: For blending the dressing ingredients.
Colander: For draining the potatoes after boiling.
Knife: For cutting the potatoes into chunks and slicing the red onion, black olives, and green onions.
Cutting Board: A stable surface for chopping and preparing the vegetables.
Spatula or Wooden Spoon: For gently mixing the ingredients without mashing the potatoes.
what goes with it?
Grilled Chicken: The bright acidity from the red wine vinegar in the salad brings out the natural flavors of grilled chicken, making for a perfect combination especially for outdoor dining.
Chickpea Fritters: These provide a crispy texture contrast to the creamy potatoes, while their savory spices go nicely with the Dijon mustard in the salad.
Balsamic Glazed Shrimp: The sweetness of a balsamic glaze enhances the savory notes from the olive oil and garlic, making grilled shrimp a perfect addition.
Caprese Skewers: Fresh tomatoes and mozzarella add a burst of flavor that pairs well with the tangy salad, offering a light, refreshing side.
Hummus: A simple hummus spread can serve as a great dip for toasted bread or pita, providing a complementary flavor that ties together with the garlic and olive oil notes.
Spicy Mustard Aioli: A drizzle of this aioli on the potato salad can boost its overall flavor, adding a kick that works well with the mustard already in the salad.
beverage pairings
Wine Pairings
Sauvignon Blanc: This wine is a fantastic choice with your potato salad because it's bright and has zesty flavors of citrus and green apple. Look for one that's crisp and refreshing, with good acidity to match the tangy elements from the vinegar and Dijon mustard.
Pinot Grigio: A light, dry Pinot Grigio with refreshing notes of pear and melon complements the earthy potatoes and acidity in the salad nicely. You'll want one that's clean and fruity to keep it light.
Chenin Blanc: When you find a Chenin Blanc with a bit of sweetness and nice acidity, you'll have a wine that enhances the richness while managing to nestle in perfectly with the dish's other layers. Look for one that has herbal notes.
Other Alcohol Pairings
Dry Rose: A good dry rose will have fruity notes and a hint of floral character, matching well with the salad. It's light and refreshing, just right for a summer gathering.
Margarita: A classic margarita, with its tangy lime flavor, offers a refreshing kick that can accent the tangy flavors in your potato salad. Choose a version that's not overly sweet; you'll want the focus to be on the tanginess.
Blonde Ale: A blonde ale is light and crisp, making it an awesome match for all the fresh flavors packed into your potato salad. It won't overpower the dish, and you might find notes of bread and mild hops that work perfectly with the potatoes.
Non-Alcoholic Pairings
Iced Tea: A lightly sweetened iced tea can be a great pairing, especially if you choose one with a hint of lemon.
Apple Juice: A natural apple juice without added sugar pairs well because its slightly sweet and tart profile mirrors flavors found in the salad while providing a nice contrast.
Coconut Water: While you might keep coconut water as a go-to hydration drink, it can pair well here as a subtle, slightly sweet option that complements the salad without fighting any flavors. Opt for plain or lightly flavored types to keep things simple and clean.
nutrition data
200 calories, 11 grams fat, 23 grams carbohydrates, 3 grams protein per serving.
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reviews & comments
August 26, 2020
This was perfect for our family. They loved it.
September 5, 2016
This is excellent! My husband especially loved this. He is not big on mayonnaise type salads. Will be making this alot.
August 1, 2016
Can't stand mayo. This recipe is a winner.
June 21, 2014
I like mayo potato salads but everyone in my family doesn't so I wanted to serve a potato salad for Father's day that everyone would actually eat. This was a five star recipe for sure! I doubled it and we still didn't have any left. Both my mother and mother in law asked for the recipe (and if the MIL asks for a recipe - you know it's good!)
November 2, 2013
For some reason I've never liked the mayo potato salads (I like mayo on other things). I love the idea of potato salad though so I've been looking for a good non-mayo recipe. This version is quite good. I added a small pinch of fresh minced rosemary but that was the only alteration I made.
July 4, 2013
Amazing side for BBQ! Love this recipe because I'm a non-mayo lover and this saves calories and still has a yummy flavor.
June 28, 2013
Our family loves this recipe! Caution: Do not overcook the potatoes as the consistency becomes mushy...still tastes great though.
December 9, 2012
This was a big hit, everyone loved it as did I. First time I made it I followed the recipie to the T and it was delicious but as always I customized it a tad bit the next time with few slight variations. Here is my variation: 1/4 cup EVOO and 1/4 cup mustard (2 Tbs yellow and 2 Tbs Stone ground), 2 Tbs dill relish, 1 Tbs of lime juice, 1/4 tsp of celery seed, 2 green onions, 2 celery stalks and one clove garlic.
September 14, 2012
Used capers instead of olives. Excellent!
May 30, 2012
This recipe went over well with everyone including the "Picky"eater. Got many compliments. No leftovers! I did not add the olives only because of the children. I had cooked the potatoes the day before.
July 17, 2011
Good recipe and wonderful, light mustard flavor. I, too, did not use olives. I used a white potato instead as well. Used less olive oil and more red wine vinegar. Delicious way to avoid mayonnaise, which was my goal!
April 10, 2011
This is the first time I have ever made potato salad because my hubby doesn't like Mayo,olives,vinegar,or anything but French's mustard so I thought what the heck? I left out the above ingredients and used French's mustard and hubby was happy :)It was easy and VERY TASTY!! Had it with Pulled Pork sandwiches and sweet tea... NICE!!
July 20, 2010
I've made this three times and have enjoyed it every time. My friends all want the recipe. I followed directions exactly but split the amount and put green olives in half and black olives in the other half, that way those who are partial to one olive or the other could enjoy the potato salad.
July 7, 2009
This is a great no-mayo recipe. You can adapt it--I did not include the olives. Family and friends love it!
March 29, 2009
This is a family favorite and a nice change from the traditional mayo version